Fried eggs on spinach with garlic Recipe
Fried eggs on spinach is a simple yet impressive idea for breakfast or a light dinner. In Poland, eggs are often served with potatoes and spinach as a quick lunch. It’s a bit like French eggs on spinach, but in a more homely, everyday version.
This dish combines simple ingredients into a comforting, nutritious meal that comes together in minutes. Creamy, garlicky spinach pairs perfectly with runny egg yolks, making it suitable both for a lazy weekend breakfast and a quick weekday dinner.
Chef's tips
Don’t overcook the garlic – if it browns, it will turn bitter and spoil the delicate flavor of the spinach. For perfectly fried eggs, fry them over medium heat and cover the pan for the last minute if you want the whites to set faster without overcooking the yolks.
How to serve
Serve on warm plates with crusty bread, toast or boiled potatoes. A simple tomato or cucumber salad on the side works very well, and a sprinkle of fresh herbs makes the dish look and taste even better.
Ingredients
- eggs - 4 piece
- fresh spinach you can use frozen leaf spinach, well squeezed - 200 g
- garlic finely chopped - 2 clove
- heavy cream 30% or light cream 18% optional, for a creamier sauce - 50 ml
- butter - 20 g
- oil for frying the eggs - 1 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Wash the fresh spinach thoroughly and dry it. If the leaves are large, tear them into smaller pieces. If using frozen spinach, thaw it and squeeze out any excess water.
- Melt the butter in a large frying pan over medium heat. Add the chopped garlic and fry for about 30–40 seconds, stirring, until fragrant but not browned.
- Add the spinach to the pan. Fry for 3–5 minutes over medium heat, stirring, until the leaves wilt and reduce in volume and any excess liquid evaporates.
- If using cream, pour it into the pan now, stir and cook for another 1–2 minutes until the sauce slightly thickens. Season the spinach with salt and pepper to taste.
- In a separate frying pan, heat the oil over medium heat. Crack in the eggs carefully, trying not to break the yolks. Fry for 3–5 minutes, until the whites are fully set and the yolks remain runny or soft – according to your preference. Lightly season with salt and pepper.
- Place a portion of hot spinach on each plate and top with two fried eggs per person.
- Serve immediately, while the eggs are still warm and the yolks are runny.
Storage
Najlepiej zjeść od razu po przygotowaniu. Jeśli zostanie szpinak, możesz przechować go w lodówce do 1 dnia i podgrzać na patelni. Jajka sadzone po podgrzaniu tracą konsystencję, więc lepiej smażyć je na świeżo.
